So how do you make it?

Dissolve the vegetable stock cube in 400ml boiling water.

Meanwhile, cut the mushrooms into thin slices.

Pour the vegetable stock into a large saucepan and add the pasta, oil, mushrooms, garlic, Oregano and thyme. Bring to the boil. Then leave on low heat for 5-10 minutes or cook until the pasta is tender.

Meanwhile, stir regularly in the pan so that the ingredients can not stick to the bottom. If the pasta is too big for the pan (and it did not come under water fast enough during cooking), break the pasta in half.

I do this mostly out of convenience right away so I did not have to worry more to it.

Meanwhile wash the spinach. When the pasta is ready, add the spinach and stir about 1 minute with. Remove the pan from the heat and stir in the cream cheese through. Season to your own taste with salt and pepper